Flashback Friday: Pasta Aglio e Olio

Pasta Aglio e Olio

Pasta Aglio e Olio. So, this was one of the first dishes I made for this blog way back in May of 2011 (and side note wow, is it a terrible photo!).

So yeah, What the heck is Pasta Aglio e Olio? Pasta Aglio e Olio is a traditional Italian dish that means pasta with garlic and olive oil. I pretty much want to put garlic and olive oil on everything. It’s by far one of my most used and favorite ingredients to use in my cooking. I probably put way too much of it on some things, but what can I say? I’m just a garlickly kind of gal. This was one of the first dishes my Grandma taught me to make many years ago.

One of the things I love about this dish is how light and versatile it is. It’s typically made with garlic, olive oil, parsley, and Parmesan cheese. I often make it as a side dish with chicken or fish, but sometimes I like to get real crazy and actually make it as a main dish and I mix in steamed veggies and/or chicken or shrimp (I know, aren’t I just wild?!). My Grandma usually just tosses in a handful of peas (which is my personal favorite way, btdubs). Honestly though, I could really just eat a bowl of it with nothing tossed in. It’s just one of those comforting dishes for me that always reminds me of family.

Pasta Aglio e Olio

Yield: 6 servings

Pasta Aglio e Olio

Pasta Aglio e Olio

Pasta Aglio e Olio - This classic Italian pasta recipe is so simple and comforting! Pasta tossed in garlic and olive oil.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 lb. pasta (really, any pasta can work)
  • 3 tbs. extra virgin olive oil
  • 1 tbs. salted butter
  • 1/4 cup fresh lemon juice (optional)
  • 1/4 cup white wine (optional)
  • 2 1/2 tbs. garlic, minced
  • 1/4 cup chopped parsley
  • salt and pepper to taste
  • Parmesan cheese
  • 1/4 cup white wine (optional)


  1. Bring about 4-5 quarts of water to a boil. Add in some salt. Add pasta. Cook until tender (approximately 10-15 minutes) and drain pasta.
  2. Heat non-stick pan to medium heat. Add butter, olive oil, garlic. Cook for about 30 seconds. Then add in the lemon juice and wine (if using it) and simmer. Gradually add in pasta, making sure to coat all of it in the sauce. Add salt and pepper to taste.
  3. Remove pasta from pan into a serving bowl. Toss parsley and Parmesan cheese into pasta.
  4. Manga! (Eat!)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 83mgCarbohydrates: 26gFiber: 2gSugar: 1gProtein: 5g

Pasta Aglio e Olio



  1. Oh gosh, I’m going to have to make this for my mom next time I see her – she would absolutely love this! Happy Friday!

  2. I overuse that combo too! haha I looove garlic! This is my favorite kind of pasta!!

  3. This is one of my favorites. Love your recipe!

  4. Loving Flash Back Friday! I need to do that, I started too, then quite. lol Your pasta dish looks amazing! So light and refreshing!

  5. yay! This looks awesome. Simple things are underrated :)

  6. Oh… this photo is hardly terrible… I think it’s great. :) You want to check out terrible… you need to check out my early 2011 work. I used a flash… closes up galore… it was very sad. This pasta is beautiful and light. Perfect meal anytime. :)

  7. such a wonderful and inviting dish of pasta! so delicious!

  8. Simple, beautiful and delish! I cant believe I I still haven’t tried this recipe. Time to fix that!!

  9. Love it! This is amazing :)

  10. I love simple pasta dishes, and I could totally eat a whole bowl of it with no mix ins necessary!

  11. Pingback: Pasta Aglio e Olio | Recipe Archive

  12. I love my pasta just like this. No heavy tomato sauce. I could just keep eating and eating this. :)

  13. Pingback: Flashback Friday: Lemon Chicken Saltimbocca » Eat. Drink. Love.

  14. Pingback: Chicken Florentine Pasta - Eat. Drink. Love.

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